Remember back in elementary school, when you were allowed to bring in special treats to share with the class for your birthday? Most kids just brought the standard cupcake, but if you had a cool mom like me, you brought ice cream cone cupcakes! They were always a huge hit my classmates, and the teachers loved them because they were less messy than cupcakes or cake. The cones get soft and chewy in the oven, so you’re not biting into a hard cone to get to the cake.
My mom always used a boxed mix to make these, but you can of course use your favorite cake recipe. I used my favorite confetti cake recipe, and a basic buttercream frosting to decorate them.
Ice Cream Cone Cupcakes
Yields: A box mix will make 18 cones
For the cupcakes:
Your favorite cake recipe or boxed cake mix
Ice cream cones (amount will vary depending on your cake recipe)
For the buttercream:
3 sticks unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Take a 9×13 cake pan, and wrap foil tightly over the top. Use a sharp knife to carefully cut a small X into the foil. Gently push the ice cream cone into the X. This will allow the cones to stand up nicely and not fall over. Set aside.
Preheat the oven to 350 degrees F. Prepare cake batter per directions. Using a small cookie scoop, fill the cones about 3/4 full.
Bake the cupcake cones for 15-20 minutes, until the tops are just beginning to brown. Allow them to cool completely before frosting.
To make the buttercream, beat the butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium, and add the powdered sugar, 1/2 cup at a time, beating after each addition for about 5 minutes. Add the vanilla, and beat until buttercream is smooth.
Decorate your cupcake cones with the buttercream and sprinkles.